1 tablespoon canola oil
2 Lap Chang Chinese sausages (or substitute cooked sweet Italian sausage), sliced in ¼-inch thick rounds
1 leek, whites and light green portion, medium dice, cleaned and dried
5 cloves garlic, thinly sliced
1 large red onion, sliced in half-moons
2 pounds mussels (preferably PEI), cleaned and rinsed
1 cup dry white wine or more to cover
½ cup butternut squash, 1/3-inch dice
½ cup celeriac, 1/3-inch dice
½ cup Idaho potato, 1/3-inch dice (or substitute 1 ½ cups of one of these root vegetables)
6 cups fortified chicken stock
1 cup kimchee, roughly chopped
2 tablespoons sambal
1 cup shelled edamames
½ pound small (51-60) shrimp
½ pound raw calamari
Juice of lime
Kosher salt and freshly ground black pepper
1. In a large stock pot over medium high heat, add the canola oil. Add the sausage and sauté for a minute. Add the leeks, garlic and onion and sauté 4-5 minutes. Add the mussels, then add wine to cover the mussels. Cover the pot and allow the mussels to open, about 4-5 minutes.
2. Add the squash, celeriac, potato, stock, kimchee, sambal and edamames. Return to a simmer over medium-high heat and add the shrimp and calamari.
3. Bring to a simmer stir and adjust the seasoning. Cover and cook another 5 minutes for the root vegetables to cook.
4. To serve, spoon into a large serving bowls and squeeze fresh lime on top.
Austrian Pepper Gruner VeltlinerColor: Pale gold with green reflections Bouquet: Aromatic, with notes of citrus, spice and wild herbs Taste: Lively and fruit-forward on the palate, with a hint of black pepper and a spicy finish